Mermaid’s Retreat XX

 Mermaids of the Mediterranean & Northshield Eastern Regional War Practice
Subtitled: The Boys are Back in Town!

May 31st to June 2nd, 2013

Camp Sinawa
9113 Sinawa Road 
Valders, WI 54245

Site opens at Noon on Friday May 31st, 2013.
Site Closes at 1 PM on Sunday June 2nd
Public Demo Saturday June 1st  10AM to 4PM

Site is partially handicapped-accessible.
Showers and flush toilets on site.
Electricity in cabins.
Site is discretely damp, bone-dry during public demo.
No firearms are permitted on site.

Site Fees

Adult $13 – $15 after May 1st
Child $7 – $8 after May 1st (4 and under free)
Family Cap for site Fees is $47 up to May 1st – after May 1st $54
Non-Member Surcharge  - $5 

Day Trip Fees

Adult -$10
Child – $5
Family Cap-$35
Non-Member Surcharge  - $5  

Camping Fees

Cabin – $25
Tent Fee – $5 per tent (12′ x 12′ ) (Larger tents may require an additional fee)
Merchants – $25 donation to the silent auction
Dorms – $6 per bed ( 24 beds available)
email exchequer@sheboygan-sca.org with any questions
 

Event Details 

Activities with a Mediterranean flair include: War Practice, Rattan and Rapier combat, Mermaids’ Champion, Little Miss Mermaid Competition, Archery, Thrown Weapons, Classes, Demonstrations, Arts and Sciences Display, Arts & Sciences Champion, Artisans’ row, Silent Auction, Merchants, Feast, and as much more as we can think of, plan, and fit in.

Much more information to come!

Event Steward: Alasdair Montgomery (Jack Welsh) - Alasdair1996@gmail.com

Feast Steward: Francesca di Angelo - mermaidsfeast@gmail.com

Merchant Steward: Gabriel Cordoba - Romanojss25@gmail.com

Games Steward: Giovanna di Angelo

Security Officer: Alexander of House Trinity

Rapier Marshal: Tomás Ordoñes Sandino de Triana

 Armored Combat Marshal: Hideyoshi Yoshimitsu no Kami Nobunaga – jjmallory@rocketmail.com

Archery & Thrown Weapons Marshal: Ragar Ravinsfriend

Class Coordinator:  Aoife inghean Odhráin mhic Bhrain moas@sheboygan-sca.org

Arts & Sciences Coordinator: Aoife inghean Odhráin mhic Bhrain - moas@sheboygan-sca.org

Public Demo Tours Coordinator: Cobhfhlaith ingen Sitriucca meic Ímair – chatelaine@sheboygan-sca.org


A&S Competition

Follow this link for details.


Classes

Don Niccolo Falconetto – Before the Armada: 16th Century Galley Combat in the Mediterranean – TBD

Lady Katerina Unru - Middle Eastern Dance - 10am
Middle Eastern Dance: concentrating specially on the hip movements influenced by Egyptian dance: hip bumps, hip figure 8′s, walking figure 8s, hip circles & shimmy. This will be done to drum music very typical around the drum circle at events. Everyone is welcome, but please no one just observing….1 hour or longer if people want to continue learning

THL Katlin McArthur - Think Medieval – 11am

Lady Deonysia of Rye - Basic Peg (Loom) Knitting - 11am
You will learn basic cast on techniques, how to knit and purl and at least one bind off method. We will be using modern plastic looms (such as Knifty Knitters brand). If you have your own looms and hooks, please bring them, along with a ball of yarn (nothing fancy).

Baroness Eva of Greenfield – Illumination Drafting Visconti - 2pm

How to lay out a basic design from the Visconti Hours

Lady Shannon (Mommy Mommy) – Calligraphy – 3pm

Lady Katherine of the Mallow Marsh - Viking Wire Weaving - 2 – 4pm (2 hours)
This class will be very hands-on. Participants can expect to learn the basics of wire weaving.  If time allows, will show double and triple weaving and weaving with two wires techniques. Basic kits will be available for approximately $5.  Class limit of 6. 

If you would like to teach please contact Aoife inghean Odhráin mhic Bhrain - moas@sheboygan-sca.org


Bedouin Feast

(served all at one time)
ingredients list

Ladies and Gentles allow me to take you on a journey around the
Mediterranean Sea. The menu that I have prepared is a culmination of many countries and the influences that the spice trade and the
crusades have had on them. Below I have taken the food influence of 7 countries and written dishes based on their rich food histories. Some countries are familiar and some are not, but the food in each is
irrevocably intertwined.

Tour of the Mediterranean
 
Grilled Flatbread (Focaccia)
(Italian)
Wheat
Oil
Spices (spice list pending)
 
Zabarbada of Fresh Cheese
(Andalusian)
 
Ingredients:
White Farmer’s cheese
Chopped fresh coriander
Onion
Ground Coriander Seed
Cumin
Cinnamon
Pepper
Oil
Salt
Egg
Flour
  
Stuffed Grape Leaf Rolls
(Regional)
 
Ingredients: Vegetarian version
Grape leaves Pine nuts will be used in place of beef 
Ground Beef (lamb is traditional)
White Rice
Onion
dill
mint
lemon juice
salt
pepper
 
Whitefish with Feta
(Greek)
 
Ingredients:
Dry Breadcrumbs
Goat Cheese (feta)
Olive Oil
Dill
Chives
Salt & Pepper
Whitefish (Swai) 
 
Moroccan (beef cuz lamb’s expensive) Stew served with Couscous
(Alternative diet version: Chickpea Stew w/Brown Rice Couscous)
 
Ingredients:
Beef
Onion
Garlic
Ginger
Cardamom
Mace
Cinnamon
Allspice
Coriander seed
nutmeg
Turmeric
Black Pepper
White Pepper
Cayenne Pepper
Saffron
 
Sultanas
Honey
Cinnamon
Almond
 
Couscous
onion
vegetable stock
 
Salat of Herbs and Greens
(Holy Empire-Northern Italy)
 
Ingredients:
Leaf Lettuce
Chervil
Spring Onion
Marjoram
Thyme
Basil
Parsley
Mint
Dill
Fennel
Salt
Balsamic Vinegar
Olive Oil
Eggs
 
Phoenikia – Honey Cookies
These cookies or biscuits are referenced in both Lebanon and Greece
(I will be attempting a Gluten Free version – but I don’t promise)
 
Semolina
AP flour
Olive Oil
Vegetable Oil
Sugar
Orange Zest
Orange Juice
Baking Powder
Baking Soda
Salt
 
Honey
Water
Lemon Zest
Cloves
Cinnamon
Walnuts
 
Cookies will be served warm with Mint Tea or Coffee